Staphylococcus aureus biofilm formation in Minas Frescal cheese packaging

Despite food safety criteria for some specific foodborne pathogens that exist all over the world, the prevalence of Staphylococcus aureus in raw milk cheese is high. The biofilm formation capacity of S. aureus ATCC25923 in Minas Frescal cheese packaging at 5 degrees C was investigated. Surface adhesion and quantification of viable adherent cells, detachment of adherent cells, biofilm viable cell count during long incubation periods and total cell count were investigated. Biofilm formation and detachment of viable cells during storage occurred at all times studied in the presence of whey. Thus, improvements in the hygiene of the packaging process are strongly recommended.

Automated summary

The study revealed that Staphylococcus aureus can form biofilm and detach in Minas Frescal cheese packaging at 5 degrees Celsius, suggesting improvements in packaging hygiene are strongly recommended.